Pumpkin Donut Holes

These pumpkin donut holes are easy, frugal and perfect for those fall mornings when there’s a slight chill in the air. Besides, nothing says fall food like pumpkin does. Make up a big batch of dough early in the week, and make enough for fresh donuts each morning.

Frugal Tip: In 2010, a pumpkin shortage made canned pumpkin not only expensive, but very hard to find. Back then, I shared how to make your own pumpkin puree from fresh pumpkins on Mommysavers. It’s still a great resource today. The pumpkin puree can be frozen and enjoyed all winter long.

Pumpkin and spices add the flavors of fall to this easy donut holes recipe

Ingredients

3½ C. flour

4 tsp. baking powder

1 tsp. baking soda

1 tsp. salt

2 tsp. cinnamon

1 tsp. ginger

½ tsp. nutmeg

1 C. sugar

4 Tbsp. butter, softened

1 egg

2 egg yolks

1 tsp. vanilla

½ C. milk

1 Tbsp. sour cream

1 C. canned pumpkin or homemade pumpkin puree

Instructions

In a medium-sized mixing bowl, combine the dry ingredients and the spices. Set aside. In a mixing bowl, blend the sugar and butter until smooth. Add egg and egg yolks, vanilla, milk, sour cream, and pumpkin. Blend well, then add dry ingredients gradually until a batter forms. Chill the dough for 1-2 hours or overnight.

Roll 1″ dough balls, adding a little flour to prevent stickiness if necessary. Heat 1-2″ oil in a skillet or frying pan over medium heat. Place the dough balls in the pan, turning to brown on all sides. Remove with a slotted spoon. When cool enough to touch, roll in a mixture of cinnamon sugar (1/2 C. sugar, 2 tsp. cinnamon). Serve immediately.

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This recipe was adapted from the pumpkin donuts recipe on Annie’s Eats.